39232 - CULINARY TECHNIQUES

Subject type: Mandatory

Coordinator: Jordi Sarola Gassiot

Trimester: Third term

Credits: 6

Academic year: 2025

Teaching course: 2

• Catalan

Oral face-to-face classes will be taught in Catalan. There may be documents and audiovisuals in Catalan and English.

The subject of culinary techniques belongs to Subject 2, Food Sciences.

The aim of the subject is for the student to interpret and know culinary nomenclature

At the level of knowledge, the technical bases for culinary preparation and preparation will be given. Conservation and regeneration systems for different foods will be developed. 

The classroom (physical or virtual) is a safe space, free of sexist, racist, homophobic, transphobic and discriminatory attitudes, either towards students or teachers. We trust that together we can create a safe space where we can make mistakes and learn without having to suffer the prejudices of others. 

Topic 1: Introduction.

Topic 2: Machinery and devices

Topic 3. Preparations prior to cooking food. .

Topic 4. Cooking.

Topic 5. Culinary preparations of professional catering.

Topic 6. Culinary applications of preserved foods.

Topic 7. Food groups and their culinary preparations.

Topic 8. Condiments, aromatic herbs and spices.

Topic 9. Other foods frequently used in alternative diets.

Topic 10. Adaptation culinary strategies to modify nutritional parameters.

Seminar 1, 2, 3, 4 and 5. 

The assessment system for the skills and learning outcomes of this subject includes different assessment activities for Subject 2 - Food Science: 

Evaluation of the face-to-face modality

Evaluation of the virtual modality

A system of quantitative (from 0 to 10) and qualitative (suspended, approved, notable, excellent, honorary registration) is used according to RD 1125/2003.

In order for the exam grade to be averaged with the rest of the grades obtained during the course of the subject, it will be necessary to obtain a grade equal to or higher than 5 points out of a total of 10 points.

According to UPF regulations, students who have the option to make up the subject are those who have obtained a grade of "fail". If the subject is not passed, the only part that can be retaken is the exam, with an extraordinary exam (retake) within the same academic year.

The evaluation system and recovery period are detailed in the Learning Plan available in the virtual classroom at the beginning of the subject.

 The use of artificial intelligence (AI) in this subject is regulated in the Learning Plan. It should be consulted to find out the specific conditions of use. 

Armendariz José Luis. Cooking techniques for professionals. Madrid : Thomson Paraninfo; 2006 

Barham, Peter. (2003). Cooking and science. Ed. Acribia Zaragoza 

Nice, Jose. (1998). Culinary Science and Technology. Ed. Diaz de Santos Madrid 

Ferrando Valverde, Fina (2012), Culinary techniques: Ed. Brief

McGee Harold, Ibeas Delgado Juan Manuel. Cooking and food: encyclopedia of science and food culture. Barcelona: Debate; 2007

Robouchon Joel, ed. Larousse Gastronomique in Spanish. Barcelona: Larousse; 2019

Álvarez and Nolla Javier Food Dictionary. Barcelona: Generalitat de Catalunya. Catalan Consumer Institute; 1994 

5 a day Available at: http://www.5aldia.es/

Spanish Food Safety and Nutrition Agency (AESAN) (https://www.aesan.gob.es) 

European Food Safety Authority (EFSA) (http://www.efsa.europa.eu/es)

Busts, Alicia. (2014). Smart Kitchen: 777 recipes. Ediciones Teconté, Ediciones Internacionales Universitarias (EUNSA). Madrid 

Dictionary of culinary procedures. Available at: http://www.termcat.cat/ca/Diccionaris_En_Linia/20/Presentacio/

Dr. Stuart Farrimond (2018), Cookery: The science of cooking. 

Dr. Stuart Farrimond (2020), The science of spices (cooking). Origins of spices and basic principles for using and combining them in the kitchen.

Fennema, Owen R. (2000). Food chemistry. Editorial Acribia, SA

Catalan Institute of Cooking. Corpus of Catalan culinary heritage. Barcelona: The Pomegranate; 2011 

Gastronomic scientific lexicon: the keys to understanding today's cuisine. Barcelona: Planet; 2006

Ministry of Agriculture, Fisheries and Food (MAPA) (https://www.mapa.gob. es/es/) 

Roca Joan, Brugués Salvador. The sous vide kitchen. Barcelona: Montagud; 2004

Schwedt, Georg. (2004). Experiments in the kitchen. Cooking, roasting, baking. Ed Acribia Zaragoza 

This, Herve. (1996). The secrets of the pouts. Ed. Acribia Zaragoza 

USDA. Food and Nutrition Information Center. Available at: https://www.nal.usda.gov/fnic